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Mexican Pintos with Cactus

Raven Higheagle


An honest Mexican recipe for pinto beans using bacon, chilies and cactus.


☆☆☆☆☆ 0 votes

Serves 10
10 Min
4 Hr
Slow Cooker Crock Pot


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2 c
dry pinto beans, rinsed
3 Tbsp
salt, divided
3 slice
bacon, chopped
2 large
flat cactus leaves (nopales)
1 medium
jalapeno pepper, seeded and chopped
2 slice

How to Make Mexican Pintos with Cactus


  • 1Place the pinto beans into a slow cooker, and fill to the top with hot water.
  • 2Add the bacon, 2 tablespoons of salt, jalapeno and onion.
  • 3Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
  • 4Remove any thorns from the cactus leaves, and slice into small pieces.
  • 5Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover.
  • 6Bring to a boil, and cook for 15 minutes.
  • 7Drain and rinse with cold water for 1 minute.
  • 8Add to the beans when they are soft, and cook for 15 more minutes on High.

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